Hobak Jeon

Ingredients

Instructions

1. 1

   Trim the ends from the zucchini and slice into 5-6 mm rounds. Thinly slice the scallion. Put the zucchini in a bowl with the salt and black pepper, toss well, and let stand for 5 minutes to draw out a little moisture; this helps the coating cling better.

2. 2

   Meanwhile, whisk the plain flour with the cold water in a shallow bowl until smooth and just thick enough to lightly coat a slice. Do not overmix; a few tiny lumps are fine.

3. 3

   Heat a large frying pan over medium heat and add half of the neutral oil. Pat the zucchini lightly with your hands or a paper towel if very wet. Dip each slice into the batter, letting excess drip off, then lay it in the pan in a single layer. Scatter over a little sliced scallion.

4. 4

   Pan-fry for 2-3 minutes on the first side, until the coating looks set and pale golden at the edges. Turn carefully and fry for 2 more minutes, adding more oil as needed. The zucchini should be tender but not collapsed.

5. 5

   Repeat with the remaining zucchini, batter, scallion, and oil. Serve immediately while hot and lightly crisp at the edges.

Nutrition per serving

Notes

• •For the best texture, keep the pan at medium heat; if the heat is too high, the batter browns before the zucchini softens.
• •If you want a more traditional savory finish, serve with a simple dip of soy sauce and a few drops of rice vinegar, though the jeon is also good on its own.
• •Slice the zucchini evenly so all pieces cook at the same rate.

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